Buttery bejeweled rice recipe for a flavourful side dish

Ingredients for Buttery bejeweled rice

• 8 spring onions

• 40 g sliced almonds

• 40 g raw pistachios

• 170 g unsalted butter, divided

• 2 large carrots, peeled, thinly sliced into coins

• 10 ml sugar

• 15 ml kosher salt, plus more

• 5 garlic cloves, thinly sliced

• 720 ml long-grain rice, rinsed until water runs clear

• 2 g ground cardamom

• 2 g ground cinnamon

• 2 g crushed red pepper flakes

• 2 g ground turmeric

• 150 g mixed unsweetened dried fruit (such as golden raisins, tart cherries, and/or cranberries)

How to make Buttery bejeweled rice

1. Preheat the oven to 180°C (fan) / 190°C (conventional).

2. Separate the dark green parts from the scallions. Thinly slice the dark green parts and the white and pale green parts, keeping them separate. Set aside.

3. Arrange the almonds and pistachios on opposite sides of a rimmed baking tray. Toast in the oven until the almonds are golden brown, about 3 minutes. Remove the almonds from the tray and toss the pistachios. Return the tray with the pistachios to the oven and toast until golden brown, about 4 minutes longer. Allow to cool.

4. Melt 45 g of butter in a large heavy pot over medium heat. Add the carrots and cook, stirring occasionally, until softened but not coloured, about 10–12 minutes. Stir in the sugar and a pinch of salt, cooking until the sugar dissolves, about 1 minute. Transfer the carrots to a medium bowl.

5. Melt another 55 g of butter in the same pot over medium heat. Add the garlic and the reserved pale green and white parts of the scallions. Cook, stirring occasionally, until softened but not coloured, about 5 minutes.

6. Stir in the rice, cardamom, cinnamon, red pepper flakes, and turmeric. Cook, stirring often, until some grains are translucent, about 3 minutes.

7. Add 1 tablespoon of salt and 900 ml of water, then bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the rice is tender, 25–30 minutes. Remove the pot from the heat and let it sit for 10 minutes to allow the rice to steam further.

8. While the rice is cooking, melt 30 g of butter in a small frying pan over medium heat. Add the dried fruit and cook, stirring often, until the fruit is plumped and softened, about 4 minutes. Set aside.

9. Add the remaining 45 g of butter to the rice and fluff gently with a fork.

10. Spoon the pilaf onto a large platter. Top with defined rows of dried fruit, almonds, pistachios, carrots, and the reserved scallion greens. Alternatively, mix all the toppings into the rice before arranging on the platter.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.